Fusilli with spinach-ricotta sauce

Ingrédients

• 175 g bacon cubes
• 200 g fresh spinach
• 200 g ricotta
• 8 sun-dried tomatoes
• 1/2 red onion
• 2 cloves garlic
• 250 g fusilli
• 1 tsp Italian herbs
• salt & pepper
• good olive oil

Préparation

1. 1

   1. Fry the bacon cubes in a dry pan until they’re slightly crispy. Remove them from the pan into the small bowl and set aside.2. Finely chop the onion and the garlic, and cut the sun-dried tomatoes into strips.3. Cook the pasta in plenty of salted water until al dente. Reserve some of the cooking water. Add a little oil to the bacon fat in the pan and sauté the onion first, then add the garlic. Now add the spinach handful by handful to the pan until it has wilted. Stir in the ricotta and add the sun-dried tomatoes. Season with salt & pepper and Italian herbs, and add some of the pasta cooking water to make the sauce creamy.4. Finally, tear some fresh basil and stir it through the sauce. When you’ve drained the pasta, toss it with a little olive oil so it’s less sticky. Plate the pasta, spoon the sauce on top and finish with some fresh basil. Buon appetito!